To sell fish balls, heal oil in a frying pan before putting the raw fish ball. Deep frying is required.

The fish balls are cooked once they float to the surface.

Skewer in barbecue sticks and soak in sauce.

Sweet and Sour Sauce Recipe Ingredients:

1/2 cup Water

3 tbsp Vinegar

1/4 tbsp Sugar

1 tbsp Cornstarch

1/2 tsp Salt

2 tbsp Oil

3 tbsp Catsup

1 pc Siling labuyo, chopped

1 tbsp Soy sauce

1 tbsp Brown sugar

1/2 tsp MSG

2 tsp Garlic powder

2 tsp Black pepper

Procedure

In 1/2 cup of water mixed all the ingredients mentioned above.

Put it in a pan for heating.

Cook until translucent texture is obtained

Same procedures are to be followed in making sweet sauce.

Estimated Costing and Pricing

A. Product Costing (in Php)

a1. Direct Cost – 60.96

Raw Material (1 kg fishballs) – 25.00

Ingredients used for 1 kg – 28.40

Packaging material – 7.56

a2. Indirect Cost – 18.60

Labor Cost (P100 per day /12 kg) – 8.33

Transportation Cost (P50 per day/12 kg) – 4.17

Contingency Cost (10% of Direct cost) – 6.10

a3. Production Cost (per piece) – 0.44

Total Direct Cost – 60.96

Add: Total Indirect Cost – 18.60

Total over the 180 pcs yield – 79.56/180pcs

B. Product Pricing (in Php)

Production cost/pc – 0.44

Add: 10% mark-up – .04

Selling price/pc – 0.48

Market price – 0.50

The higher the volume sold per day (more than 12 kg), the lower the production cost thus increasing the mark-up to more than 10%. The higher the markup the higher the profit margin. If price per piece is lower compared with the existing market price, increase mark-up to 10% or more.